Epsilon Restaurant

“Cooking with fire symbolizes a much-needed sparkle in everyday life. It somehow brightens someone's day. This style of cooking will remain as long as humans exist." E. Botrini Awarded with a Michelin star, Chef ETTORE BOTRINI and his team reveal authentic flavors that literally 'come out' from the flames of a wood-fired oven or a traditional "parastia". He plays with the flavors by adding different types of wood over coals or other elements like sprigs of herbs. "The high temperature that a bare wood fire can reach gives an extra layer of flavor and smokiness. At the same time, cooking over fire requires less oil, which makes the dishes lighter, allowing the natural flavors of the ingredients to emerge." This ritual requires the instinct of flame control and judgment for the ideal cooking temperature of each material, which this cooking team possesses.